Blueberry Cobbler
Servings: 1 (8x8-inch) pan
Ingredients
Filling
- 25 g sugar (2 Tbs)
- 10 g all-purpose flour (1 Tbs)
- 1/2 tsp grated lemon zest
- 18 ounces blueberries (4 cups)
Topping
- 120 g sifted all-purpose flour (1 cup)
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 40 g unsalted butter, room temperature (3 Tbs)
- 75 g sugar (1/4 cup + 2 Tbs)
- 1 large egg
- 60 g buttermilk (1/4 cup)
Cinnamon sugar
- 7 g sugar (1/2 Tbs)
- 1/8 tsp ground cinnamon
Instructions
- Preheat oven to 350°F.
Filling
- In an 8x8-inch baking pan, stir together sugar, flour, and lemon zest. Add blueberries, toss to coat, then spread into an even layer. Set aside.
Topping
- In a small bowl, whisk together flour, baking powder, and baking soda. Set aside.
- Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix to combine, increase speed to medium, and beat until fluffy, scraping down the sides of the bowl as needed, about 3 minutes.
- Add egg and beat in completely.
- Add the flour mixture in three additions, alternating with two additions of the buttermilk, mixing just long enough to combine between additions.
Cinnamon sugar
- Stir together sugar and cinnamon in a small bowl.
Assembly
- Top the blueberries with about 6 dollops of topping mixture, leaving space between. Dust with cinnamon sugar.
- Bake for 40 minutes or until filling is bubbling. If the topping begins to brown too much, loosely cover with foil during the last few minutes.
- Let cool 10 minutes before serving